Nutrition & Food Science
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Item Three Clostridium species with Health Imparting Properties: In vitro Screening for Probiotic Potential(2024) Mochama, Victor Moronge; Obanda, Diana; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)This research aimed to unlock the probiotic potential of the genus Clostridium, which is often overshadowed by the predominant focus on pathogenic species. The study specifically targeted three promising Clostridium species: C. disporicum, C. celatum, and C. vincentii, which have shown potential in mitigating diet-induced obesity. Despite the challenges presented by the anaerobic growth requirements of Clostridium bacteria, the study capitalized on their capacity to sporulate. This characteristic provides an avenue to use them as probiotics, with resilient and dormant spores capable of surviving food processing and harsh stomach conditions. The resilience of these spores was examined by exposing them to oxygen, heat, gastrointestinal juices, and bile salts. The spores survived oxygen exposure, exhibited resilience to both bile salts and gastric acids, and demonstrated a survival temperature of 70°C. When exposed to suitable germination conditions in vitro, the spores successfully germinated. The study assessed the colonization potential of the bacteria by evaluating their adhesion ability, and all bacteria were found to have the adhesion ability. Furthermore, a safety assessment was conducted by examining hemolytic activity and antibiotic susceptibility to selected antibiotics. The bacteria were found to be susceptible to the antibiotics and did not exhibit hemolytic activity. Bile salt hydrolase (BSH) activity and antibacterial activities were also assessed, and none of the bacteria exhibited BSH activity or antibacterial activity. Antioxidant tests revealed that C. vincentii had the highest antioxidant properties. Assessment of anti-inflammatory properties showed that C. celatum downregulated the gene expression of cytokine inflammation markers IL-6, IL-1, and iNOS while upregulating TGF-β expression. In summary all 3 bacterial species showed good probiotic potential from the in vitro tests. Particularly the formation of resistant spores that later germinated to vegetative cells that produced molecular patterns with antioxidant and anti-inflammatory properties. This necessitates further studies on their probiotic properties.Item Antiproliferative Activity of Soybean and Tempeh Extracts on Human Colorectal Cancer Cells(2024) Fan, Rongjie; Lee, Seong-Ho; Wei, Cheng-I; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Tempeh, an indigenous Indonesian soybean product, is produced through a fermentation process of soybean that enhances the bioavailability of its beneficial nutrients such as proteins and phytoestrogens. Recent studies suggest that the fermentation process of tempeh may enhance the biofunctionality properties of soybeans including anticancer activity. The current study is designed to present a comparative analysis to see if defatted extracts of unfermented soybeans and tempeh (fermented soybeans) possess anti-proliferative activity in human colorectal cancer (CRC) cells. The experimental methods involve the production and extraction of soybeans extract (SE) and tempeh extract (TE) at a concentration of 35 g/100 mL (w/v) with 70% ethanol, followed by rotary evaporation and freeze-drying. MTT assays indicated that both SE and TE exhibited inhibitory activity in viability of human CRC cells, with TE demonstrating a more pronounced dose-dependent inhibition of cell growth compared to SE. Cell cycle analysis led to a significant increase of G1 arrest in both SE and TE-treated cells. The induction of apoptosis was observed from the cells treated with both SE and TE. Western blot analysis revealed an increase of PARP cleavage for both treatments, demonstrating activation of apoptotic pathways in SE and TE-treated cells.Item FUNCTIONAL FOODS THAT MANIPULATE THE GUT MICROBIOTA COMPOSITION AND REGULATE THE INTESTINAL IMMUNE SYSTEM-Urtica dioica a CASE STUDY(2024) Fan, Si; Obanda, Diana; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)The prevalence of obesity and its comorbidities, such as insulin resistance and type 2 diabetes are major concerns. Diet-induced obesity and insulin resistance are associated with gut microbiota dysbiosis, specifically, a reduction in diversity and an increase in bacteria taxa linked with host tissue inflammation and extra energy harvest. Prevention strategies focusing on modification of diet and physical activity levels are beneficial, effective, and cost-efficient but difficult to maintain in the long term.Urtica dioica is widely used as a food in several cultures and its extract has been widely studied for intervention against several diseases, but the molecular mechanisms involved are unclear. In addition, most studies have focused on the extract but not the plant as a whole food. Because U. dioica exerts pleiotropic effects in several tissues, we hypothesized that its phytochemicals get into the systemic circulation to reach target tissues, such as abdominal adipose tissue and skeletal muscle but also impact obesity and insulin resistance through pathways involving the gut microbiota and ultimately the gut immune system. The data presented herein was acquired in a mouse model of obesity and insulin resistance. Supplementing the food with whole U. dioica vegetable, attenuated high fat (HF) diet-induced weight gain, fat accumulation, insulin resistance and changed the gut microbiota composition, by increasing diversity and promoting the proliferation of species from the genus Clostridium. This taxon has associated with lower body weight and activation of regulatory T cells (Tregs) in the intestinal immune system. In a second study, we confirmed that U. dioica induced T cells antigenic stimulation, promoted the activation of Tregs and overall protected against HF diet inflammation. Furthermore, besides attenuating HF diet induced fat accumulation, U. dioica promoted the browning or beiging of adipose tissue as evidenced by enhanced gene expression of key markers of this process. Brown or beige adipose tissue displays enhanced fat oxidation. Finally using enteroids derived from small intestinal tissue, we show that in presence of excess nutrients, supplementation with U. dioica reduces the amount fatty acids and glucose absorbed. In conclusion, supplementing a HF diet with U. dioica attenuates fat accumulation and insulin resistance via mechanisms involving the gut microbiota composition and function, the gut immune system and associated inflammation and moderation of amounts of macronutrients absorbed.Item FERMENTING KALE VEGETABLE (Brassica oleracea Var Sabella) IMPROVES ITS PROPERTIES AS A FUNCTIONAL FOOD(2023) Subedi, Ujjwol; Obanda, Diana; Food Science; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)The properties of kale as a functional food are well known. Fermentation is a process that has been shown to improve the health impacts of foods. In this study, we sought to determine how fermentation further improves or augments the functional food properties of kale. We tested six different fermentation methods which included traditional practices and inoculation with different bacterial species and compared outcomes to the unfermented control. After 16 days of fermentation, we quantified (i) selected bioactive components and (ii) anti-nutritional factors. We then determined (i) the antioxidant capacity of the whole vegetable, (ii) the microbiota composition of the vegetable, and (iii) the anti-inflammation capacity of the ethanolic extract of the vegetable. Fermentation significantly increased (i) the quantities of total polyphenols from 8.54 to 10.71 mg GAE/g (ii) sulforaphane from 960.8 ± 41.76 to 1777 ± 45.95 μg/g, and (iii) antioxidant capacity from 61.99 to 67.37 % respectively, and antinutritional factors oxalate and tannin content significantly reduced by 49 % and 29.83 % respectively. Fermented kale extract exhibited potent anti-inflammatory effects in macrophages by reducing the iNOS expression by 84.3% and TNF-α, IL-1β, and IL-6 mRNA levels by 62, 68, and 85.5 %, respectively. Fermenting kale changed the surface microbiota by reducing the population of the inflammation-inducing Proteobacteria while increasing health-promoting Firmicutes; including Lactobacillus. All fermentation methods had a beneficial impact compared to the unfermented control, but the mixed culture of L. lactis and L. acidophilus was the most effective. In summary, fermenting enhanced the health benefits of kale by increasing the concentration of total polyphenol, sulforaphane content, antioxidant capacity, anti-inflammation capacity, and reducing the quantity of anti-nutritional factors. Furthermore, it promoted the prebiotic and/or probiotic vehicle properties of the vegetable by changing the proportion of beneficial bacteria and those associated with inflammation.Item ANTICANCER ACTIVITY OF NATURAL PRODUCTS IN HUMULUS LUPULUS(HOPS) IN HUMAN COLORECTAL CANCER CELLS.(2023) Tamia, Gillian; Lee, Seong-Ho; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Cancer is a major public health problem and the second-leading cause of death in the world. Colorectal cancer (CRC) is the third most diagnosed cancer in the U.S. CRC is highly associated with daily diet and eating patterns. A plant-based diet rich in phytochemicals has been known to be protective against the initiation and progression of CRC occurrence. The hop plant, a key ingredient in beer, contains a diverse form of bioactive compounds that possess biological benefits in tumorigenesis. Xanthohumol (XN), the most abundant prenylated flavonoid, has been used over the years to treat a broad range of chronic diseases such as diabetes, obesity, and cancer. Several derivatives of XN, including isoxanthohumol (IXN), 8-prenylnaringenin (8-PN), and tetrahydroxanthohumol (TXN), possess similar and greater biological benefits compared to XN. While XN's anti-cancer properties are well known, the effects of these derivatives have not been evaluated in human CRC models. Our study aimed to test the cancer-suppressive activities of these derivatives and elucidate anti-cancer mechanisms using human adenocarcinoma CRC cells. The results indicate that four hop compounds (XN, IXN, 8-PN, and TXN) significantly suppressed the proliferation of different types of human CRC cell lines. We selected TXN and XN for further studies due to their more significant and promising anti-proliferative activity compared with other forms. Flow cytometry analysis indicated that TXN and XN led to significant induction of S-phase and G2/M-phase arrest. An apoptotic assay showed a huge induction of early and late apoptosis in cells treated with TXN and XN at doses of 12 µM and 18 µM. Western blot data indicate that TXN and XN induce the cleavage of PARP and increase the expression of CHOP, IRE1α, and ATF4, indicating activation of caspase-dependent apoptosis and ER stress. In addition, a dose-dependent increase in intracellular ROS was observed in cells treated with 12 and 18 µM of TXN and XN, affecting mitochondrial dysfunction. Taken together, our current study proposes an anti-cancer mechanism by TXN and XN through their action on the induction of ROS release and mitochondrial dysfunction, ER stress, and apoptosis in human CRC cells.Item Determinants of Food Insecurity in the League of Arab States(2022) Sheikomar, Olfat Bakur; Sahyoun, Nadine R; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Background Food insecurity (FI) is widespread in the League of Arab States (LAS) due to factors including gender inequality, conflict, and political turmoil. However, limited data are available on its prevalence and determinants in that region. This dissertation aims to 1) validate the Food Insecurity Experience Scale (FIES), developed by the UN Food and Agriculture Organization, and assess the prevalence of FI in that region; 2) examine the association between FI, physical health, and mental well-being by sex and whether social support modifies this association in women; 3) examine the relationship between Palestinian live-in grandparents (GP) and the health and well-being of their grandchildren.Methods Rasch modeling was applied to the Gallup World Poll data to validate FIES in 19 countries of the region. Descriptive and logistic regression analyses were applied to data from 62,261 respondents aged 19 and over to examine determinants of FI. Logistic regression was also used to analyze the data of 2707 households and 8,034 children ages 0-17 from two surveys of Palestinian refugees. Results FIES met the Rasch assumptions indicating good internal validity. The prevalence of severe FI was 15.7% and women were at highest risk compared to men (17.6% vs. 14.1%, respectively, p<0.0001). Older age, living in rural areas, and high dependency ratio were associated with severe FI in women. High negative experience and low income were associated with severe FI, but good physical health and high positive experience with lower prevalence of severe FI. Having a live-in GP in the household was associated with grandchildren’s lower odds of experiencing an acute disease and higher odds of attending school. Conclusion FIES is a valid tool; however, cognitive testing of some items and omission of correlated ones may improve the scale. FI is highly prevalent and should be monitored to develop multi-sectoral intervention strategies. Mixed method studies are needed to better understand the relationship between grandparents and their grandchildren.Item Food Insecurity, Service Awareness, Social Factors, and Quality of Life in Community-Dwelling Older Adults(2021) Vaudin, Anna Margaret; Sahyoun, Nadine R; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Older adults are at risk for food insecurity due to financial constraints, physical difficulties, social isolation, and the resulting limitations on food access. Social isolation has two components – objective, such as social contacts, and subjective, such as loneliness – and each may have a unique relationship with food insecurity. Unmet needs exist for services that aim to improve food access in older adults, and research is limited on how those who do use the services find out about them. Additionally, these services aim to improve quality of life (QOL), and yet this impact cannot be quantified because current tools do not capture the ways food affect QOL beyond nutritional status. This dissertation uses qualitative methods to understand (1) how food and eating impact QOL in community-dwelling older adults, (2) how individuals become aware of the services they use to address barriers to food and eating, and (3) the interaction between food security, loneliness, and QOL. In-depth interviews were conducted with 25 urban- and suburban-dwelling older adults. Interview scripts were transcribed and themes identified in the data using grounded theory methods. The first study showed that health and vitality, independence, mental and emotional well-being, socialization and support, and activities, both inside and outside the home, affected participants’ QOL. Food and eating affected QOL through access and choice, health and vitality, enjoyment of food, and food preparation. The second study showed that participants primarily found out about the resources they use through encounters in their daily lives, rather than service outreach. The final study showed that, compared with those who were food secure, those who were food insecure were more likely to report a negative effect of loneliness on their QOL, primarily experienced as depressive symptoms. This dissertation shows that food and eating affect older adults through not only the physiological effects of good nutrition, but also through social, psychological, and sensory effects on QOL. Additionally, the results point to the importance of social factors for both service awareness and mental health in those who face barriers to food and eating. Future studies and new tools are needed to quantify these impacts.Item EXPLORATION OF THE FOOD WASTE ENVIRONMENT IN THE UNIVERSITY SETTING AND ITS IMPLICATIONS TOWARD A SUSTAINABLE FOOD SYSTEM(2020) Pavone, Lauren; Song, Hee-Jung; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Americans are throwing away an alarmingly high amount of food. As highlighted in this thesis project, a multitude of factors account for why food waste occurs, but also a significant potential exists for food waste reduction. The purpose of this research was to investigate the food waste environment in the university setting to better understand where to focus food waste reduction strategies. The volume of student plate waste was quantified, and the nutritional and environmental value of this plate waste was calculated. Further, a behavioral survey guided by the Theory of Planned Behavior helped to identify the key factors influencing food waste behaviors in this setting. Plate waste was found to be 5%-14% of all food served in the dining hall facility. The top three food groups that were most frequently discarded included starch and added sugars, fruits and vegetables and whole grains. Food waste related behaviors were found to be strongly influenced by having the confidence and skills for proper food management, feeling guilty about throwing food away, and having financial concerns related to food waste. The results of this research suggest that student plate waste is a significant problem with enormous potential for food waste reduction.Item DIET, FOOD SECURITY, SOCIAL RELATIONSHIPS AND DEPRESSIVE SYMPTOMS IN HOMEBOUND OLDER ADULTS IN THE UNITED STATES AND THEIR IMPACT ON HEALTHCARE UTILIZATION(2020) Ashour, Fayrouz A.; Sahyoun, Nadine R; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Homebound older adults may be at increased risk for malnutrition and social isolation, posing a potential threat to them aging in their communities and increasing healthcare cost. The Nutrition Service Program under Older Americans Act (OAANSP) was established to support older adults aging in place by delivering meals and providing nutrition-related services. Aims: 1) Examine diet quality of home-delivered meal (HDM) recipients; 2) examine direct and indirect associations between social relationships, depressive symptoms, food insecurity (FI) and diet quality; and 3) examine direct and indirect associations between social relationships, FI, diet quality and hospitalization. Methods: Data obtained from OAANSP Outcomes Evaluation study included: 1) client outcomes survey, 2) two 24-hour dietary recalls, and 3) Medicare healthcare utilization data. Dietary recalls examined diet quality by calculating 1) population-level mean HEI scores; and 2) usual vegetable and protein intakes. Diet quantity was compared to Dietary Guidelines for Americans 2010 (DGA), and structural equation modeling was used to examine direct and indirect relationships. Results: HDM recipients and controls have high prevalence of FI, 22.4% and 16.5%, respectively. HDM recipients who did not receive a meal on day of dietary recall (no-meal recipients) had significantly poorer diet quality than HDM recipients who received a meal (meal recipients) that day and control group. Quality of overall diet for meal recipients, no-meal recipients and controls did not meet recommendations for several food groups/nutrients. Compared to DGA, HDM and complementary foods were low in whole grains, dairy, fiber, and surpassed upper limit of consumption for saturated fats, refined grains, sodium and added sugar. High FI was associated with greater depressive symptoms and lower usual vegetable intake in control group. High FI was associated with lower usual protein intake in HDM recipients and controls. Both groups were at high risk for protein insufficiency, which was associated with greater hospitalization in the control group. Conclusions: HDM recipients and controls have high prevalence of FI, poor diet quality, and insufficient protein intake. Increasing funding for OAANSP can allow program expansion and improvement of HDM. Validated tools to examine social relationships and additional contributors to FI are neededItem DESIGN, IMPLEMENTATION, AND EVALUATION OF A MINDFULNESS FOCUSED NUTRITION PROMOTION PROGRAM TO BALANCE USDA SCHOOL NUTRITION GOALS WITH FOOD WASTE REDUCTION IN ELEMENTARY SCHOOLS(2019) Schachtner-Appel, Amy Elizabeth; Song, Hee-Jung; Nutrition; Digital Repository at the University of Maryland; University of Maryland (College Park, Md.)Healthy school meals offer numerous benefits for elementary school students, but low produce intake and high rates of waste prevent students from experiencing these benefits. This research aimed to create a mindful and sustainable eating intervention to encourage reduced waste and increased produce intake during lunch. The study was conducted using a mixed-methods triangulation approach for formative research, creation of a behavioral model to design a theory based intervention, and pilot test of the resulting program using a quasi-experimental controlled design. Formative findings, gathered from 50 3rd-5th grade focus group participants, 15 in-depth interviews with school staff, and 9 cafeteria observations supported the use of social cognitive theory (SCT) to explain eating behaviors and emphasized the importance of involving student leaders and creating environmental reinforcements. Pilot intervention approaches included delivery of an education curriculum, dissemination of messages by student leaders, cafeteria environment changes, and creation of a food recovery program. Measurements included observation of kindergarten – 5th grade lunches at baseline and follow-up (n = 162) to estimate foods selected, consumed, and wasted, survey of 3rd – 5th grade students at baseline and follow-up (n = 169) to measure psychosocial changes related to mindful and sustainable eating, and periodic food waste audits (n = 8) to monitor school-level plate waste. Baseline results showed students consumed only 36-42% of vegetables selected and 64-67% of fruit selected. At follow-up, intervention students selected more produce than controls (1.09 vs. 0.64 servings of vegetables; 1.32 vs. 1.06 servings of fruit). Similarly, they consumed more produce (0.51 vs. 0.33 servings of vegetables; 0.94 vs. 0.70 servings of fruit) than controls. Intervention students trended toward reduced vegetable waste while maintaining selection, whereas controls decreased selection substantially. Intervention students experienced significant increase in self-efficacy to base lunch choices on body cues. Higher produce consumption and lower waste were predicted by improved intentions to eat healthfully. Overall, the program successfully improved intake and trends indicate potential to reduce waste. Findings support expansion of the program, with potential to improve nutritional status of students and reduce the environmental impact of school meals.